Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
  • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
  • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
  • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
  • A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
• • C—CHEMISTRY; METALLURGY
  • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
  • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
  • C11B3/00—Refining fats or fatty oils
  • C11B3/02—Refining fats or fatty oils by chemical reaction
  • C11B3/04—Refining fats or fatty oils by chemical reaction with acids
• • C—CHEMISTRY; METALLURGY
  • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
  • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
  • C11B3/00—Refining fats or fatty oils
  • C11B3/10—Refining fats or fatty oils by adsorption
• • C—CHEMISTRY; METALLURGY
  • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
  • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
  • C11B3/00—Refining fats or fatty oils
  • C11B3/12—Refining fats or fatty oils by distillation
  • C11B3/14—Refining fats or fatty oils by distillation with the use of indifferent gases or vapours, e.g. steam

Definitions

• the present invention relates to a method for producing physically refined palm oil (RBDPO).
• Glycidol is a compound in which epoxy rings are formed at the 2- and 3-positions of the glycerol skeleton.
• glycidol fatty acid esters which are ester-bonded fatty acids to glycidol, have been detected in several kinds of edible oils and fats.
• the content is particularly high in palm oil and refined edible fats made from palm oil (Non-Patent Document 1).
• Non-Patent Document 2 discloses a document pointing out its toxicity
• Patent Document 1 discloses a low-temperature deodorizing treatment of a glyceride composition at 190 to 230° C.
• Patent Documents 2 and 3 disclose production methods in which degumming is performed. ing.
• Patent Document 1 It was found that the method of Patent Document 1 has the problem that the acid value of the refined oil after deodorization is not sufficiently reduced and the refined oil flavor becomes oily.
• the object of the present invention is to solve the above problems and provide a physically refined palm oil (RBDPO) that has good flavor and color and has a content of glycidol and glycidol fatty acid ester reduced to a satisfactory level.
• RBDPO physically refined palm oil
• decolorizing crude palm oil CPO
• a contact treatment process with acid is performed to reduce the phosphorus content in the decolorized palm oil to a certain concentration or less, and then deodorize it in a specific temperature range, resulting in good flavor and color and excellent oxidation stability. and found that glycidol and glycidol fatty acid ester can be reduced, and completed the present invention.
• the present invention (1) In the refining process of crude palm oil (CPO), after deacidification and / or degumming treatment, when subjecting to the decolorization process, including a process of adding an aqueous solution of acid, the phosphorus concentration in the oil after the decolorization process is 10 ppm or less, and the fat and oil after the deodorization process at 230 ° C. to 260 ° C.
• CPO crude palm oil
• An aqueous citric acid and/or phosphoric acid solution having a concentration of 1 to 85% by weight (3)
• the step of adding an aqueous acid solution is a step of adding an aqueous acid solution to the mixture of clay and fat in the decolorization step.
• the manufacturing process of palm oil consists of crude palm oil (CPO), which is obtained by squeezing the pulp of oil palms, through refining processes such as degumming, deacidification, decolorization, deodorization, and dewaxing, to obtain physically refined palm oil (RBDPO).
• CPO crude palm oil
• RBDPO physically refined palm oil
• a refining process from crude palm oil (CPO) to obtain It consists of a refining process from physically refined palm oil (RBDPO), in which physically refined palm oil (RBDPO) is further refined by decolorization and deodorization.
• the production method of the present invention is applied to the production process of obtaining physically refined palm oil (RBDPO) from crude palm oil (CPO).
• the raw fats and oils that can be used in the present invention are fats and oils obtained by subjecting crude palm oil (CPO) to deacidification using an alkali or degumming using an acid, which is usually performed before the decolorization process. If there is, it is not particularly limited. If a treatment that is usually performed before the decolorization step, such as deoxidizing with an alkali or degumming with an acid, is not performed, the glycidol concentration is not sufficiently reduced, which is not preferable.
• CPO crude palm oil
• the decolorization process includes a decolorization preparatory process in which the raw fats and oils are transferred to a reaction apparatus (decolorization can) for performing the decolorization process, and a processing aid such as decolorization clay is added to the decolorization can and the decolorization can is heated. It consists of a series of steps including a decolorization step performed under reduced pressure, a decolorization filtration step in which after decolorization is cooled if necessary and white clay is filtered out, the decolorization preparatory step, the decolorization step, and the decolorization filtration step.
• the deodorizing step includes a deodorizing preparatory step of transferring the decolored oil after decolorization and filtration to a deodorizing vessel (deodorizing tower), a deodorizing step in the deodorizing tower, a post-deodorizing treatment step including cooling, addition of an antioxidant, and the like. , the deodorizing preparatory step, the deodorizing step, and the deodorizing post-treatment step.
• the present invention is a step of adding an aqueous solution of acid when subjecting crude palm oil (CPO) to a decolorization step after carrying out preliminary purification by deacidification using alkali or degumming using acid in the purification step of crude palm oil (CPO).
• a step of adding an aqueous acid solution is included immediately before the decolorization step during the decolorization step.
• An aqueous solution of an organic acid and/or an inorganic acid can be used as the acid used in the present invention.
• organic acids include ascorbic acid, erythorbic acid, lactic acid, tartaric acid, citric acid, gallic acid, phosphoric acid, and malic acid, and at least one organic acid or derivative thereof selected from the group consisting of salts thereof.
• the inorganic acid it is preferable to use phosphoric acids, and examples include orthophosphoric acid, diphosphoric acid (pyrophosphoric acid), and metaphosphoric acid.
• an aqueous solution of citric acid and/or phosphoric acid is used as the acid.
• the concentration of the citric acid and/or phosphoric acid aqueous solution to be added is preferably 1 to 85% by weight, and the amount of the citric acid and/or phosphoric acid aqueous solution to be added is preferably 0.01 to 10% by weight.
• the amount of citric acid and/or phosphoric acid aqueous solution added is more preferably 0.01 to 5% by weight, more preferably 0.05 to 1% by weight. , and even more preferably 0.05 to 0.5% by weight.
• the amount of citric acid and/or phosphoric acid aqueous solution added is less than 0.01% by weight, the reduction amount of glycidol and glycidol fatty acid ester may be insufficient. On the other hand, if it exceeds 10% by weight, the load on equipment may increase.
• the phosphorus concentration is the concentration of elemental phosphorus present in fats and oils.
• the phosphorus concentration allows estimation of the concentration of phospholipids present in the fat.
• Phospholipids present in fats and oils may be coordinated with metal elements.
• Phosphoric acid may be added in degumming in pretreatment or in the present invention, but phosphoric acid is water-soluble and cannot remain in fats and oils. It does not affect.
• the phosphorus concentration in fats and oils after decolorization in the present invention is 10 ppm or less. If it exceeds 10 ppm, the effects of the present invention cannot be obtained. Although it is only speculation, it is assumed that the phospholipid content during deodorization or the concentration of metal elements coordinating with phospholipids may affect the increase or decrease in the residual amounts of glycidol and glycidol fatty acid esters.
• the deodorizing step is carried out at a deodorizing temperature of 230-260°C.
• a deodorizing temperature of 230-260°C.
• the degree of vacuum is more preferably 200-800 Pa, still more preferably 200-700 Pa. If the degree of vacuum exceeds 800 Pa, the flavor of the deodorized edible oil may deteriorate, which is not preferable.
• the amount of steam used is less than 0.5% by weight, the flavor of the deodorized edible fat and oil may deteriorate, which is not preferable. Furthermore, if the amount of steam used exceeds 5% by weight, the load on the equipment may increase, which is not preferable.
• the deodorizing time is preferably 30 to 120 minutes, more preferably 60 to 90 minutes. If the deodorizing time is shorter than 30 minutes, the flavor of the deodorized edible oil may deteriorate, which is not preferable. If the deodorizing time exceeds 120 minutes, the content of glycidol and glycidol fatty acid ester may increase, which is not preferable.
• the deodorizing apparatus used in the present invention includes a vacuum steam distillation apparatus, and may be carried out in batch, semi-continuous, continuous, or the like.
• a semi-continuous system or a continuous system is preferably used.
• the semi-continuous system for example, a Girdler type deodorizing system comprising a deodorizing tower having several trays can be used. In this device, oil is supplied from the upper part, and after contacting the oil with steam on the tray for an appropriate time, the oil is lowered to the lower tray, and is intermittently lowered one after another to perform treatment. It is something to do.
• a thin film deodorizing device or the like that can bring the thin film of oil and fat into contact with water vapor can be used. It is preferred to use a semi-continuous system because the temperature and steam consumption can be controlled.
• CDM stability is a value that indicates the oxidation stability of fats and oils.
• the value obtained by the CDM stability test is herein referred to as "CDM stability time" as an evaluation and index of oxidation stability.
• the longer the CDM stabilization time the better the oxidation stability.
• the CDM stability test method follows the standard fat analysis test method 2.5.1.2-1996. Specifically, the oil is heated to 120° C. in a reaction vessel and clean air is blown into the oil, volatile decomposition products produced by oxidation are captured in water, and the conductivity of the water is continuously measured. The time up to the inflection point where the value changes abruptly indicates the "CDM stability time".
• the content of glycidol and glycidol fatty acid ester is measured by the following method.
• 0.3 mL of isooctane is added to 100 mg of a fat sample to dissolve the fat sample.
• Add 50 ⁇ L of the 2.0 ⁇ g/mL internal standard mixed solution and 3 mL of hexane to the test tube and close the lid. After stirring the test tube with a vortex mixer and centrifuging, the aqueous layer is transferred to a new test tube with a Pasteur pipette.
• % in an example means a basis of weight.
• Flavor evaluation was performed by a plurality of people, and the best flavor (tasteless/odorless) was given 5 points, and the worse the flavor, the lower the score.
• the score of flavor in the table indicates the average value of the score scored by each evaluator. As for the evaluation criteria, a score of 3 or more was considered pass, and a score of less than 3 was considered unacceptable.
• CDM stability time Oxidation stability of fats and oils is evaluated using a CDM tester Rancimat manufactured by Metrohm. Measurement conditions: measurement temperature of 120°C, air blowing rate of 20 L/h, and 3 g of oil sample charged. For (1) evaluation of flavor and (3) evaluation of CDM stability time, fats and oils after deodorization were used. (2) For evaluation of phosphorus concentration, fats and oils from which activated clay was removed after decolorization were used.
• Example 1 Crude palm oil (CPO) degummed with phosphoric acid was subjected to a decolorization-deodorization process. An 85% aqueous solution of phosphoric acid was added to CPO as a raw material in an amount of 0.1% by weight based on the weight of oil. Activated clay was added in an amount of 1.5% by weight based on the weight of fat and oil, and decolorization was performed for 10 minutes under conditions of 110° C. and 1330 Pa while stirring. After decolorization, the fat and oil from which the activated clay was removed was deodorized for 90 minutes under the conditions of 250° C., 266 Pa, and 3% by weight of steam. After deodorizing, the glycidol fatty acid ester contained in the oil was analyzed.
• Example 2 Crude palm oil (CPO) preliminarily subjected to deacidification using alkali was subjected to a decolorization-deodorization process. An 85% aqueous solution of phosphoric acid was added to CPO as a raw material in an amount of 0.1% by weight based on the weight of oil. Activated clay was adjusted to 1.5% by weight based on fat and oil, and decolorization was performed for 10 minutes under the conditions of 110° C. and 1330 Pa. After decolorization, the fat and oil from which the activated clay was removed was deodorized for 90 minutes under the conditions of 250° C., 266 Pa, and 3% by weight of steam. After deodorizing, the glycidol fatty acid ester contained in the oil was analyzed.
• Example 3 Crude palm oil (CPO) degummed with phosphoric acid was subjected to a decolorization-deodorization process.
• a 50% aqueous citric acid solution was added to CPO as a raw material in an amount of 0.1% by weight based on fat and oil.
• Activated clay was adjusted to 1.5% by weight based on fat and oil, and decolorization was performed for 10 minutes under the conditions of 110° C. and 1330 Pa. After decolorization, the fat and oil from which the activated clay was removed was deodorized for 90 minutes under the conditions of 250° C., 266 Pa, and 3% by weight of steam. After deodorizing, the glycidol fatty acid ester contained in the oil was analyzed.
• Table 2 shows the evaluation results of the fats and oils obtained in Examples 1-3 and Comparative Examples 1-3.
• Comparative Example 1 is a comparative example in which degumming was performed in the same manner as in Patent Documents 2 and 3, but because it did not satisfy the constitution of the present invention, the content of glycidol and glycidol fatty acid ester could not be reduced.
• oils and fats can be produced in which the contents of glycidol and glycidol fatty acid esters are reduced without impairing the flavor.

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• Edible Oils And Fats (AREA)

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Citations (5)

• 2022
  • 2022-03-28 WO PCT/JP2022/015178 patent/WO2022210600A1/ja active Application Filing
  • 2022-03-28 JP JP2022556668A patent/JP7239908B2/ja active Active

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